Oysters and Potatoes

Name: Oysters and Potatoes
Ingredients: one pint of hot mashed potatoes; eight ounces of almonds; with a little thick cream; garnish with large fried oysters; slices of lemon

From High living, 1904

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1548Calories

54 gProtein

60 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories1548 kcal

Protein54 g

Carbohydrates60 g

Fiber27 g

Sugars2.5 g

Total Fat122 g

Saturated Fat10 g

Monounsaturated Fat73 g

Polyunsaturated Fat27 g

Cholesterol36 mg

Sodium211 mg

Potassium1922 mg

Calcium633 mg

Iron13 mg

Magnesium622 mg

Phosphorus1236 mg

Zinc50 mg

Copper4.2 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A46 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B127.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)9.5 mg

Folate27 mcg

Choline5.1 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 14. The excerpt below is the record exactly as published.

OYSTERS AND POTATOES — Beat lightly with a fork one pint of hot mashed potatoes. Blanch, chop fine and pound to a paste, with a little thick cream, eight ounces of almonds. Add these to the potatoes. Beat together until creamy, pile on a platter, and garnish with large fried oysters and slices of lemon

Cook this with the app: pantry check, scaling, and the assistant.